Made a starter the day before brewing. Smacked the yeast pack in the morning and pitched into 1 quart water and 1 cup light DME that was boiled for 15 minutes and cooled to 72°F about 12 hours after smacking it.
Log: Primary ferment at 70°F until bubbling had slowed to one every 90 seconds. Then wait one more day.

Rack into secondary and keep at 70°F for at least two weeks before bottling.
Carbonation: 2/3 cup corn sugar boiled in 1 pint of water.

First, if you search here, the Fat Tire recipe has been covered probably as much as any I have seen on this site in my short time here. That being said, while the recipe you list is very close to others I have seen, I don't think it will be dark enough. most recipes call for small quantities of chocolate malt to get that rich color. However, I had some very interesting discussions with one of the New Belgian brewers over the winter who said they do not use chocolate (due to its astringent flavor characteristics) but rather a darker crystal malt to achieve that color and maintain malty sweetness. So, I'd substitute the crystal 40 (and possible the 20) for 80 or 100--best way would be to use pro mash or similar program to try and achieve the same SRM. I made mine with all Willamette and was happy with the hops but the brewer suggested a second hop of an "earthy" variety (I beleive Fuggles was suggested).

Gosh, I hate to get a Fat Tire clone thread going again, but friends just dying to get me to brew one. They don't believe me when I say it's not the cat's ass...good, but not the cat's ass and was a gateway brew to real beers for lots of folks.

Here's an extract recipe I'm kicking around for a target drink-date of late spring 2007.